Atole Champurrado
Atole champurrado made with pure Oaxacan cacao, perfect for a cozy night of Coco!
PREP TIME
5min
COOK TIME
10min
TOTAL TIME
15min
INGREDIENTS
- 5 Cups Filtered Water (you can do half the amount milk of choice if you want!)
- 1/2 Cup Instant Corn Masa Flour + 1 1/2 Cups Warm Water
- 1 1/2 Tablets of Mexican Chocolate (like ibarras or abuelitas, I used one I bought in Oaxaca)
- 1/2 – 1 Whole Piloncillo (depending on sweetness preference)
- 4 Whole Cloves
- 1 Cinnamon Stick
EQUIPMENT
- 1 Large Pot
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Prepare the masa by combining the corn flour with warm water. Whisk well. You can also do this in a blender.
- In a pot add 5 cups water (if you choose to do half milk then only do 2 1/2 cups water and hold off on adding the 2 1/2 cups of milk).
- Then, add in cinnamon, cloves and piloncillo. Bring to a simmer then add in chocolate. Break it up with wooden spoon (then if you’re adding milk, add in the 2 1/2 cups milk) let it all simmer for 3-4 minutes. Lastly, add in the masa and water mixture and use a strainer!
- Mix to combine and simmer on low. Whisk well, taste and adjust to your liking!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
